Main Dishes

Pumpkin Pancakes With Cinnamon Syrup


These pancakes are rich and decadent. The perfect start to a fall morning... Drizzled with some maple syrup or cinnamon syrup (recipe included). These are sure to become popular in your house.

For the pancakes:
1 cup flour
1 1/2 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 to 1 cup milk
1/2 cup pumpkin puree
1 egg
1 tbsp vegetable oil
1 tbsp vinegar

For the cinnamon syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 tbsp flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water
For the syrup: Add all ingredients in a small saucepan on medium heat. Stir occasionally until boiling. Boil a few minutes, stirring until it thickens. Remove from heat and set aside. For the pancakes: In a bowl, mix together milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine remaining dry ingredients. Stir into the pumpkin mixture until combined. Do not over mix. Heat a lightly oiled frying pan over medium heat. Pour batter onto the pan, using approx.1/4 cup for each pancake. Swirl the batter so it spreads around and gives a thinner pancake. Flip when light brown. Serve hot with maple syrup or cinnamon syrup.


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